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Recipes » Side Dishes » Venezuelan Corn Arepas
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2 cups of precooked cornmeal (masaharina)

2 ½ cups of water (approximately)

2 tablespoons ground flaxseed

¼ teaspoon turmeric

Salt and pepper to taste

1 In a large bowl, combine the cornmeal, flaxseed, turmeric, and salt and pepper.

2 Add the water little by little, while mixing the dough with your hands. The dough should hold together and be soft and moist

3 Let the dough rest for 2 minutes.

4 Preheat a nonstick skillet over medium-low heat.

5 Scoop out a small handful of dough and roll into a ball. Gently press the ball into a medium-thick circular disc.

6 Place the arepas in the pan and cook until golden brown on both sides.

7 Serve the arepas hot.

Fill the arepas with beans, avocado, or your favorite plant-based filling.

To prepare red arepas, process ½ cup of beets with ½ cup of water in a blender. Replace the water with this “beet juice” to mix with the cornmeal mixture.

To prepare green arepas, process ½ cup of spinach with ½ cup of water in a blender. Replace the water with this "spinach juice" to mix with the cornmeal mixture.

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